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Radiation chemistry : present status and future trends /
During the twentieth century, radiation chemistry emerged as a multi-faceted field encompassing all areas of science. Radiation chemical techniques are becoming increasingly popular and are being routinely used not only by chemists but also by biologists, polymer scientists, etc. <IT>"Rad...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
2001.
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| Edición: | 1st ed. |
| Colección: | Studies in physical and theoretical chemistry ;
87. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- Chapter headings. Radiation chemistry: from the early days to the next millennium. Accelerators for ultrafast phenomena. Ion-beam radiation chemistry. Radiation chemistry under magnetic fields
- Spin coherence effects. Muonium chemistry. Fundamental processes in gas-phase radiation chemistry. High temperature water radiolysis. Radiation chemistry of concentrated inorganic aqueous solutions. Radiation chemistry of organic liquids: saturated hydrocarbons. Radiation chemistry of organic halides in aqueous solutions. Radiation chemistry of fullerenes. Radiation chemistry of quinones. Redox chemistry and energetics of radical cations of substituted benzenes. Heteroatom-centered free radicals: some selected contributions by radiation chemistry. Zeolite catalysis studies by radiation chemical methods. Radiation chemistry of nanocolloids and clusters. Radiation chemical studies of porphyrins and metalloporphyrins. Carbohydrates. Radiation chemistry of the nucleobases. Radiation chemistry of proteins. Radiation-induced damage in DNA. Free radical mechanisms in anti-cancer drug research. The chemistry behind the application of ionizing radiation in water-pollution abatement. High-performance polymeric materials for separation and reaction, prepared by radiation-induced graft polymerization. Radiation pasteurization and sterilization of food.